This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
This is our adaptation of the crisp-on-the-outside-fluffy-on-the-inside biscuits made by Sarah Dodge at 8ARM in Atlanta. They're great alongside hearty soups and stews, and are big and sturdy enough to split and fill with crisp bacon and a fried egg for a savory breakfast-for-supper sandwich. We found that unbleached cake flour worked best to get the texture we were after; King Arthur and Bob's Red Mill are two widely available brands. A good substitute is 455 grams (3½ cups) all-purpose flour mixed with 33 grams (¼ cup) cornstarch. Avoid bleached cake flour, the type of cake flour sold in most supermarkets—it yielded bland biscuits with poor texture. High-fat butter, such as Plugra, gave the biscuits an especially rich flavor, but they were perfectly delicious made with regular butter.
cups low-fat buttermilk
cup heavy cream
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial